Shivering in temperatures below 10 degrees Celsius, I arrived at the Maizuru Fishing Port to observe the auction. ［The auction at Maizuru Fishing Port usually starts at 9:30 a.m., and middlemen gather to examine the fish on display.

Brokers vary from sushi and fish cake store owners to supermarket buyers.
Hoy! and when the auctioneer raises his voice and the auction begins, the middleman announces the price with "hand gestures. The silent auctioneer's gaze is intense and powerful, as he uses his hand signs to show the price without being seen by the other middlemen.

A middleman with a numbered tag on his head tells the auctioneer how much the fish will be sold for, and when the fish is sold, the price and the buyer's number are affixed to the fish. It was the first time for me to observe the auction, and I was surprised that I could not read the hand movements at all. I couldn't help but wonder how they were able to see the whole process.

I had thought that larger fish were more popular, but he says that larger fish are not necessarily better, as reasonable sized fish sell best in supermarkets. They look at the condition and form of the fish to identify the best fish. I learned that it is a tough world where one must have a proper knowledge of the condition and market price of fish in order to be able to bid for them at a fair price.

The crabs shown to us were caught two days ago, as they are often out of fishing due to bad weather. The water temperature was 5 degrees Celsius, and the crab was moving around in good health. If you look closely, you can see a green tag on the crab's leg to certify that it is from Kyoto Prefecture. Also, snow crabs landed at Maizuru Fishing Port are color-coded: green for those weighing 800 grams or more and in good shape, silver for those weighing 1,000 grams or more, and gold for those weighing 1,200 grams or more.

In fact, by reading the QR code on the white plate attached to the green tag and entering the number on the back of the tag on the search page of the official website of the fishery cooperative, you can find out where and when the fish was landed as well as which fishing boat caught it. It is a little reassuring to know that the process from the time the fish is landed to the time it enters our mouths is shared with us.

After visiting the fishing port, it is time to enjoy tasting dishes using fish actually caught in the "Kyoto Sea in Winter" at the hotel [KISSUIEN Stay & Food] in Kyotango City.
The range of dishes is endless, from grilled crab and shabu-shabu to sashimi and simmered dishes. The flavor of seafood is packed into every dish, and just remembering it makes you hungry.

We also found a crab tag here. A quick search revealed that it was a snow crab landed at the Mamato Fishing Port. It was interesting to be able to easily search in this way, but it also allowed us to feel closer to the producers and enjoy our meal with more appreciation.
There is also a crab plan available for the general public,<a href="https://kissuien.jp/2024/09/01/1653/" rel="noopener" target="_blank">check</a>Try it.

Select your souvenirs at Tachibana Shoten, a fish shop loved not only by tourists but also by locals. The lineup of fresh sashimi and crabs, as well as side dishes, will make you wonder which one to buy.

One after another, the stores were crowded with customers seeking delicious seafood. It was impressive to see so many people enjoying their shopping that they always stop by here when they come to Kyotango.

The northern area of Japan is home to delicious seasonal sea food throughout the year. In winter, in particular, there is an abundance of seasonal seafood such as crab, yellowtail, oysters, and Spanish mackerel. Visit local inns, hotels, and restaurants to taste the fresh fish that arrives to us after fishing and auctioning in extremely cold weather. Don't forget to buy some souvenirs on your way home!
For more information about Majin Crab and Maizuru Crab<a href="https://www.uminokyoto.jp/feature/detail.php?spid=29" rel="noopener" target="_blank">here</a>